Chili powder

Chicken-Bacon Jalapeno Popper Dip|This Is Why I’m Full

I don’t know if you’ve noticed yet, but I have recently become addicted to jalapeno cream cheese… I have a problem. I try to find a way to put it in everything I make… But this Chicken-Bacon Jalapeno Popper Dip is a meal that I came up with when I was looking for something to make for Dan’s friend Luke’s Bacon and Beer birthday party. I found a recipe for Bacon Wrapped Cream Cheese Chicken (that I ended up making just for dinner one night, I came up with Poor Man’s Poppers for the party) and I thought that this might be better as a dip, it took me a couple of days to figure out exactly what the best way to make this come out the way I wanted it to. And it was worth the time I spent thinking about it because it came out great. It came out a little spicy so I wouldn’t use both the jalapenos and the jalapeno cream cheese, but other than that it was awesome! We ate it with some Ritz crackers (and by we I mean me, Dan ate his with a really big spoon!) Anyway, it was really good!

Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Stuffed Bell Peppers|This Is Why I’m Full

So Stuffed Bell Peppers are something that my parents made all the time when I was a kid, it was pretty much the only way they could get all of my siblings and I to eat rice! It’s really easy to make and the flavor is fantastic! Dan and I make it at least twice a month! I love it. I wouldn’t eat the peppers when I was a kid, but they are my favorite part now. Dan loves that the top gets all crispy when you bake it, he usually eats the top off of mine too! Anyway, Dan is making a meatloaf right now and I want to watch! Let us know what you think of our Stuffed Bell Peppers and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Rotel Chicken Soup|This Is Why I’m Full

So my mom told me about a recipe that she found on Pinterest for Rotel Chicken and I took what she told me about what she made and I came up with this! Her recipe came out thin, like a soup, and I decided that it would be even better as a dip! Dan and I made this and it came out fantastically! (Also this is Taylor stealing Dan’s computer for awhile!) But anyway, it was amazing! I took it to work for lunch every day until there were no more leftovers! We are going to make it again this week, and I’m going to use black beans instead of pinto (we already have them in the apartment, hooray for saving 68 cents!) I also added Cajun seasoning right at the end of the cook time, but I put that in everything! Yum! The Velveeta melted really well as did the cream cheese, and while it may seem like a lot of work just based on the cook time it really isn’t, I am so thankful for crock pots, they make life so much easier!

Anyway, Dan is making bacon sandwiches and I’m starved so happy cooking!

Let us know what you think of our Rotel Chicken Soup and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Black Bean Chili|This Is Why I’m Full

The Hubby and I have been talking about making chili all winter, but until this recipe I didn’t find one that really sounded good to me. I used ground turkey instead of ground beef, because like I said, I’m not the hugest fan of ground beef. The original recipe that I found was vegetarian and had some kind of meatless crumble thing and I didn’t want to try that at all, so I went with meat in our Black Bean Chili! Let us know what you think of our delicious Black Bean Chili and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Honey Ham and Beans Soup|This Is Why I’m Full

Delicious and hearty those are the two words that come to mind when I think about this Honey Ham and Beans Soup recipe! I make this in a large batch and freeze the rest in a small container for easy cooking the second or third time around. I like to batch them up in single serving size bags with no air in them. That way I can just pop them into the microwave and BAM dinner is served. We’ll after there is bread, or bread sticks, or cheesy garlic bread. This is the perfect dipping soup for bread, not to mention it has bacon in it. I’ve always got a bag or two in the freezer just in case it’s a soup day. Don’t be afraid to add more to the soup if you’re not big on tomatoes, carrots, or celery in your soups. Sometimes I only see those as fillers, but that’s usually when I just want a no bean chili for dinner.

Let us know what you think of this Honey Ham and Beans Soup recipe and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Rinse and sort through the beans. Check for any debris or stones and discard. Pour the beans into a large pot or bowl and add enough water to cover the beans by 2″. Allow to soak overnight or for at least 4 hours. When finished, dump out any excess water.

Prepare the onion, carrot, celery, and garlic. In a large soup pot, add 1-2 tbsp. of olive or vegetable oil and sauté the vegetables over medium high heat until the onion becomes translucent (about 8 minutes).

Add the soaked beans, ham bone, and 8 cups of water (can sub chicken stock for even more flavor). Turn the heat to high and bring the mixture to a rolling boil. Then reduce the heat to low and allow the soup to simmer for 1.5-2 hours.

Once the beans are fully tender, add the leftover cubed ham, tomatoes, lemon juice, chili powder, and cayenne pepper. Continue to simmer the soup for at least another 15 minutes. At that point, it is ready to be served, but as with many soups the flavors will only continue to develop and you can get even better taste after several hours. Serve with your favorite corn bread and enjoy!